Since my whole family loves all things Mexican and Tex-Mex, Taco Tuesday is our favorite night of the week! Taco night doesn't get any easier (or more delicious) than these rotisserie chicken tacos. Corn tortillas are stuffed with spiced shredded chicken, green chiles, cheese and sour cream and baked until they are golden and crispy.
I've used shredded rotisserie chicken in these tacos to keep things as quick as possible so it's doable for an easy weeknight meal. The chicken is seasoned with my favorite homemade chicken taco seasoning then combined with cheese, green chiles and sour cream for the ultimate gooey, mouth-watering taco filling. Bake up the tacos until the shells are irresistibly crunchy and top them with your favorite taco toppings. You'll definitely want to try this recipe!
If you're looking for more Mexican-inspired recipes to try, check out my Mexican taco salad or our family favorite dutch oven carnitas!
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Ingredient Notes
These easy rotisserie chicken tacos are made with simple ingredients and minimal prep time. This will become one of your new favorite gluten free dinner recipes!
- Rotisserie Chicken - Chicken is the star of these delicious tacos. Using a pre-cooked rotisserie chicken cuts the cooking time way down. If you're following a gluten free diet, make sure that your store sells gluten free rotisserie chicken.
- Chicken Taco Seasoning - A combination of herbs, spices and salt makes the perfect seasoning blend for these tacos. If you already have some of my homemade gluten free taco seasoning in your pantry, you can use 2 Tablespoons in place of the individual spices.
- Shredded Cheese - Use your favorite shredded cheese. We always use vegan cheese, since we are dairy free, but dairy cheese will work fine too.
- Sour Cream - Use either vegan or dairy sour cream to create the creamy filling in these crispy tacos.
- Green Chiles - Chopped green chiles come in either mild or hot varieties, so you can customize this recipe to your spicy preference. If you prefer fresh peppers, you can slice a few jalapenos or bell peppers to use instead.
- Corn Tortillas - I love Mission brand corn tortillas, which also happen to be gluten free. You can use yellow or white corn tortillas here.
- Olive Oil - You'll need a little bit of cooking oil to brush on the tortillas to help them crisp up in the oven. If you don't have olive oil, any light flavored cooking oil will do.
See the recipe card below for full ingredient list with measurements.
Variations
- Meat switch: If you're not feeling chicken tacos, you can replace the chicken with ground beef or some of my delicious dutch oven carnitas.
- Buffalo Chicken Tacos: Replace the chili powder, paprika, and green chiles with ¼ cup of buffalo sauce to mix with the chicken. Use blue cheese instead of Monterrey Jack and add diced celery for crunch.
- BBQ Chicken Tacos: Mix the cooked chicken with your favorite BBQ sauce instead of the spices listed. Add coleslaw on top of the tacos for a tangy crunch.
- Mango Salsa Chicken Tacos: Top the seasoned chicken with my pineapple mango pico de gallo to add a fresh tropical twist to your tacos.
- Chipotle Lime Chicken Tacos: Add 1 tablespoon of chipotle peppers in adobo sauce and the zest of one lime to the chicken mixture in place of the green chiles for a smoky citrus flavor.
How to Make Rotisserie Chicken Tacos
Soften the tortillas before assembly. Wrap a stack of corn tortillas in a damp paper towel and microwave for 30-60 seconds until they fold easily without cracking.
STEP 1: Add the shredded chicken, taco seasoning, cheese, sour cream and green chiles to a mixing bowl. Stir until everything is well combined.
STEP 2: Cover half of the corn tortilla with the chicken taco filling then sprinkle extra cheese on top.
STEP 3: Assemble the remaining tacos and place them on a sheet pan. Brush each taco with a little olive oil and bake.
Cooking Tip
Place the tacos on the baking sheet with the cheese side down and the chicken on top. The weight of the chicken filling helps to keep the tacos closed while they are baking.
Storage
These tacos are best eaten right away. They will lose their crispiness if stored. If you do have leftovers, store them in a single layer in an airtight container in the refrigerator. Reheat them in a low-heat oven (about 350 degrees F) until heated through, about 10-15 minutes. An air fryer could also be used to reheat them and help them retain some crisp!
What to Serve with Crispy Chicken Tacos
- Top crispy chicken tacos with your favorite toppings, like: spicy salsa, tomatoes, lettuce, sour cream, pico de gallo or hot sauce.
- Serve alongside refried beans, black beans or Mexican rice.
Other gluten free dinner recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Quick and Easy Rotisserie Chicken Tacos
Ingredients
- 1 lb Cooked Chicken rotisserie chicken works great
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ½ teaspoon Oregano
- ½ teaspoon Kosher Salt
- 4 ounce Diced Green Chiles
- ½ Cup Vegan Sour Cream
- 2 ½ Cups Vegan Shredded Cheese divided
- 12 Corn Tortillas
- 3 Tablespoons Olive Oil or olive oil spray
Instructions
- Preheat the oven to 425 degrees F. Spray 2 baking sheets with non stick spray.
- Add the shredded chicken to a large mixing bowl. Season the chicken with chili powder, paprika, garlic powder, onion powder, cumin, oregano and salt.1 lb Cooked Chicken, 1 teaspoon Chili Powder, 1 teaspoon Paprika, 1 teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Cumin, ½ teaspoon Oregano, ½ teaspoon Kosher Salt
- Add the green chiles, sour cream, and 1 cup of shredded cheese to the chicken. Stir until all the ingredients are well combined.4 ounce Diced Green Chiles, ½ Cup Vegan Sour Cream, 2 ½ Cups Vegan Shredded Cheese
- Wrap a stack of 6 tortillas in a damp paper towel and microwave them for 30-60 seconds until they are soft and pliable enough to bend without cracking.12 Corn Tortillas
- Add ¼ cup of the chicken mixture to one side of a corn tortilla. Top the chicken with about a tablespoon of shredded cheese.
- Fold the tortilla in half over the chicken and cheese, and brush the top of the taco with olive oil. Flip the taco over and place it, olive oil side down, on the prepared baking sheet. Brush the second side of the tortilla with olive oil.3 Tablespoons Olive Oil
- Repeat until all the tacos are filled.
- Bake the tacos for 12-15 minutes on the middle rack, until the edges of the tortillas are golden brown and the melted cheese has started to crisp.
- Remove the tacos from the baking sheet and allow them to cool for a few minutes. They will get even crispier as they cool.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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